Fried pork chops are an old stand-by in Southern cooking, and for good reason. This is "sturdy" food, flavorful and hearty. And pork chops go well with most of the side dishes that Southerners love so much. So here's a main dish that must be mastered!
I normally don't care for sugar -- or even flour -- in my cornbread, but when Betty Shearer made some of this for me, I had no trouble figuring out why they call it "angel cornbread." As a "special" cornbread, this is high on my list. Thank you, Betty.
Of all the comfort foods in the world, this is one of the most comfortable. I don't think a person can eat a fried pie without thinking of their grandmother, or perhaps some other very special person from a bygone generation who used to make fried pies.
The word "lemonade" is just a variant spelling of "summertime." Who can resist a tall glass (or Mason jar) full of this icy, sweet-sour goodness? And when you give people a choice at the table, lemonade will often get as many takers as iced tea.
Since the advent of this quick banana pudding -- a convenient cousin to traditional banana pudding -- it has swept all across the South. This amazing dessert is such a crowd-pleaser, it is somewhat embarrassing to admit how easy it is to make.
Is it "iced tea" or "ice tea"? You decide. But the fact that Southerners enjoy debating such things is probably an indication that, unemployed as we are, we have too much time on our hands. In any case, "iced tea" is indeed the table wine of the South.
Here is some genuine down-home cooking nostalgia -- a tangy accent that is almost an essential part of any respectable meat-and-three throw-down. And pickled beets are another of those "refrigerator" dishes that just get better after a few days in the fridge.
Young ladies, don't lose this valuable recipe. It is an important document. Somewhere out there is a young man you're going to want to fall in love with you, and this recipe will do the trick. If not, that is a guy you do not want to be married to, I'm telling you what.
Cucumbers & onions marinated in sweet-salty vinegar may be an acquired taste, but once it is acquired the taste is memorably good. This makes a wonderful side dish to go with traditional summertime meals, but I believe it's too good to limit to the summer.